“If you drive a car, I’ll tax the street,
If you try to sit, I’ll tax your seat.
If you get too cold I’ll tax the heat,
If you take a walk, I’ll tax your feet.”
Events like the recent Cinci Beerfest may let us think that beer is all fun and games but there is a lot of work that goes into getting a beer to market. A lot of the talk about that work focuses on brewing. However formula and label approval are a critical linchpin in the process. A linchpin that has become slightly unfastened and caused the delayed release of at least 1 local beer.
The Believers in Better Beer, Bites, and Blogging conference (aka 5B) was this past weekend and it was a fantastic time. I want to thank all presenters and participants for really making it a great event. Scott LaFollette from Blank Slate Brewing Company and I did a presentation on beer reviews from the brewers and bloggers perspective. We kinda tweaked it a bit into a list of do’s and don’t’s of beer blogging. Scott was wise enough to print out copies of the list for folks but in case you couldn’t make it to 5B, didn’t get a copy, or lost your list at beerfest here it is again. These are just ideas that Scott and I came up with and should not be considered an all inclusive list or hard and fast rules. Also if you’ve been reading this blog for a while you’ll realize I need to do a better job of following a few of them. Bottom line is do what you enjoy, but here are some ideas to help.
- If you are going to use a rating system make sure everyone knows how the ratings work. Just scoring a beer as an “85” and not mentioning that it’s a scale of 0-100 is meaningless.
- If you are using a rating system give insight as to why the beer gets the score it does. To say it’s an absolutely fantastic beer then score it a 4 out of 5 is not enough. Discuss what kept it from getting a perfect score.
- Be descriptive. Describing the color of a brown ale as “brown” isn’t very exciting. Don’t be afraid to use a thesaurus. Try to paint a picture for the reader. This will translate into more return readers.
- Be objective first, then opinionated: talk about the brew as descriptively as possible first, then provide your opinion. Take the bud light challenge: don’t tell your readers what you’re drinking ahead of time and objectively describe the beer to the greatest extent possible. Then provide your opinion and reveal that it’s Bud Light.
- Review based on the beer label not what you think it should be.
- If it’s a style you don’t personally like then don’t review it. If you think sour ales are gross then don’t review one and say “it’s gross”. Stick to what you know or else make it abundantly clear throughout the review it is not a style you usually like. As a brewer it pains me to see things like “I generally hate stouts and this one is no exception – score 2 out of 5”.
- Know your flavors and off flavors. This takes time and study, but the more knowledgeable you are in detecting and naming flaws the more thorough of a reviewer you will become. If a beer has an obvious flaw that may not be brewery caused (light-struck, oxidized/stale etc.) then this should be taken into account in the review OR another sample should be procured before proceeding. Make sure you are getting the best example you can for the review tasting. Don’t pull a pilsner out of the clearance bin with an inch of dust on it and then review it.
- Since we’re all headed to a beer fest in a few hours we wanted to remind you that you shouldn’t review beers at beer fests. Check into them on Untappd and keep a list of what you really want to try again. Save your full review of the beer until you have a bottle of it at home.
- Try to use clean, appropriate glassware or at least glassware your readers are apt to have. This can have a profound impact on beer flavor perception.
- Proofread and spell check. Twice.
- Do be critical. Don’t be mean.
- Provide availability and location information. This can be difficult to get sometimes but telling your readers where they can buy a bottle or drink a pint can be more useful info then how much you liked it or not.
- Provide general information such as style and abv, then more if you want. I’m currently trying to provide calorie information because I need to lose weight. If the beer features crazy hops or special malts I try and mention those as well. Most of this stuff is easy to find, saves your reader from going somewhere else, and enriches your blog with information that others might not have.
- Know your reader and focus on what’s available for them. While it’s great fun to review Pliny the Elder, it’s not available in Cincinnati and that’s my target audience. So instead of running down the whole list of the internet’s bests focus on what you can buy at Kroger’s or drink at Arthur’s.
- Pictures and video. Personally I don’t like to use video in reviews but if you do then rock it! But pictures are definitely a must. Forget the whole “picture equals 1,000 words” cliche. A picture of a bottle = your reader knowing exactly what to look for among hundreds of bottles on a shelf.
- Use a standard form or order for describing things. For example, commit a few sentences to the appearance and then a few to the aroma and then flavor, body, artwork and whatever else you want to talk about. Devise some kind of format that works for you (whether it’s the BJCP form or a list of things), but be consistent about it and have some kind of clear breakdown of it for your readers. Humans are creatures of habit and like things to be the consistent. Utilizing a standardized format will help with that.
- Tag everything plausible. Brewery, beer, style, abv, state, color, etc… More tags = more search results. After coming up with all those tags re-read your draft and link to everything possible. This makes it easier for your readers to find more info, brings more traffic to fellow bloggers or brewery sites, and hopefully your Facebook page or Twitter feed!
- In the end, have fun with it! That’s a big part of what blogging is all about. Right?
If you have any other suggestions to add to the list please leave a comment. If it’s good enough I’ll edit the post to update the list!
The good folks at Listermann/Triple Digit just passed the flyer for their Cincinnati Beer Week events. It looks like they’ll be up to no good (I kid, I kid) every day of the week, so make sure you get your butts to at least one of their events. I’m sure these will eventually be up on the Cincinnati Beer Week site (which now contains next to no information), but that day is apparently not yet here, so feast your eyes below.
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When I first heard about this beer I was very excited to try it. Long time readers know I love any Belgian or Belgian-style. Second to that is high gravity double/imperials. I’m not as huge a fan of IPAs as the average beer drinker these days appears to be, but I still enjoy the style. So a 9% Double Belgian IPA (not a Belgian Double IPA, see videos below) is right up my alley. Sadly life has gotten in the way and it’s taken me longer than I would’ve liked to acquire a bottle and review it for you all. this was released in September after all. The background on this is that Blank Slate Brewing Company (more info on BSBC from my interview with Scott LaFollette, the head brewer, here) teamed up with Triple Digit Brewing to create a new local collaboration brew.
From the Party Source newsletter:
Thanks for buying up all of the Sour Grapes! With a limit of just two bottles per customer to help spread the love (something we never thought we would have to do) it is now sold out. There is just a few 1/6 barrels of Quaff Bros. “Joseph“ left and with the speed it is going on our growler station, it won’t last long. What else is going on? Well, lots! We are now in cahoots with Scott from Blank Slate Brewing Co., and are hoping for a draft only white wine influenced brew coming to us in a few months. We are also in the early stages of three new Quaff projects with our good friends from Listermanns and Triple Digit. We will not let the cat all the way out of the bag yet, but preparations for Cincy Winter Beer Fest 2013 are being made. We also will have a brew just in time for the holidays, which we can promise you is like no other beer on the planet. Finally, the next time you read about and taste a Quaff Bros. beer it will be “Ginever“, a Belgium style Blonde aged in Corsair Gin/Rum barrels. More news to come soon. Keep Quaffing, cheers!
This is very, very preliminary. I saw late last week that the label was approved and contacted Scott with Blank Slate, but haven’t heard back yet. When I hear more, I’ll update this post. As of now, all I know is what’s in the name. I may hazard a guess that this is the special thing Blank Slate will be featuring at Hopnosis (The Comet, December 7 & 8), but that is entirely a guess.
Scott got back to me this morning with some details on the beer:
“It is a Brown Porter that uses Cherrywood Smoked Malt. The beer comes in at about 5.5% ABV and should start rolling out around the end of the month. It’s not meant to be a smoke “bomb” like a Rauchbier and the Cherrywood malt gives it a distinctly different character that is not as “ashy” or “bacony” as the standard beechwood smoked malt. There will be a special version of it released at Hopnosis that will be a one keg only release. It will be called “Fumar Chile” so I’ll let your imagination figure out what that means!”
(H/T to Beer Pulse)
Filed under Beer, Cincinnati
Blank Slate Brewing Company (aka BSBC or Blank Slate) opened it’s doors in March of 2012 with the goal of focusing on a rotating selection of seasonal beers. This, in my opinion at least, is a relatively untested idea and very different from the status quo of focusing on a few core styles and the seasonal being secondary. I had the opportunity to meet Scott LaFollette at the Cincy Beer Fest on Fountain Square and setup the following interview a few weeks later.
I just received some more information on the Cincinnati Beer Week 2012 collaboration brew from Jason Roeper of Rivertown.
The beer is called Embree’s Northern Dark after the famous early English porter (Cincinatian) producer. It’s ABV will be 10.6%, SRM at 38, IBU at 32. We will be producing 60bbls this year, same as last year; 6pack ringers (no carriers because of cost) and draft, just more of it. As you noticed by the label we have a longer brewery list involves this year. The beer will be released on January 19 as part of a local brewery pub crawl in which each brewery will brew their own version of the same recipe. We will have buses transporting guests to each brewery as part of the Cincinnati beer week kick off celebration
As always, thanks for the information, Jason!
(Hat tip to Beer Pulse! for the label)